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Maple Creme Brulee

The slow cooker is the perfect cooking vessel for the classic dessert creme brulee. The crunchy brown sugar topping in this recipe is wonderful, and the custard is smooth and creamy.—Taste of Home Test Kitchen

3 ServingsPrep: 20 min. Cook: 2 hours + chilling

Ingredients

1-1/3 cups heavy whipping cream
3 egg yolks
1/2 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon maple flavoring
TOPPING:
1-1/2 teaspoons sugar
1-1/2 teaspoons brown sugar

Directions

In a small saucepan, heat cream until bubbles form around sides of
pan. In a small bowl, whisk the egg yolks, brown sugar and cinnamon.
Remove cream from the heat; stir a small amount of hot cream into
egg mixture. Return all to the pan, stirring constantly. Stir in
maple flavoring.
Transfer to three 6-oz. ramekins or custard cups. Place in a 6-qt.
slow cooker; add 1 in. of boiling water to slow cooker. Cover and
cook on high for 2 to 2-1/2 hours or until centers are just set
(mixture will jiggle). Carefully remove cups from slow cooker; cool
for 10 minutes. Cover and refrigerate for at least 4 hours.
For topping, combine sugar and brown sugar. If using a creme brulee
torch, sprinkle custards with sugar mixture. Heat sugar with the
torch until caramelized. Serve immediately.
If broiling the custards, place ramekins on a baking sheet; let stand

2 of 2

Maple Creme Brulee (continued)

Directions (continued)

at room temperature for 15 minutes. Sprinkle with sugar mixture.
Broil 8 in. from the heat for 3-5 minutes or until sugar is
caramelized. Refrigerate for 1-2 hours or until firm. Yield: 3
servings.

Nutrition Facts: 1 serving equals 578 calories, 44 g fat (26 g saturated fat), 350 mg cholesterol, 63 mg sodium, 44 g carbohydrate, trace fiber, 5 g protein.